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Spicy Asian chicken soup

Alan Coxon from Great Food Bites
Alan Coxon cooks real chicken soup for the soul with this healthy and flavoursome Asian-style recipe

Spicy Asian chicken soup

Method

1. Combine the chicken, garlic and shallots in a bowl. Stir in 1 tablespoon each of soy sauce and fish sauce and set aside.

2. Pour the chicken stock into a saucepan.

3. Remove the seeds from the chilli and chop finely. Add it to the pan with the sugar and lemon juice; bring to a simmer.

4. Add the chicken and marinade.

5. Stir in the spinach and simmer for 3-4 minutes, until the chicken is cooked.

6. Remove from the heat and add the rice wine vinegar and the remaining soy sauce and fish sauce.

7. Stir in the peanuts and bean sprouts and serve in bowls.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
175g Chicken breast, skinless, thinly sliced
2 garlic cloves, finely chopped
2 Shallots, finely sliced
2 tbsp Soy sauce
3 tbsp Fish Sauce
1.2 litres chicken stock
1 small Thai chilli
1 tsp Sugar
1 tbsp lemon juice
450g baby spinach leaves
2 tbsp rice wine vinegar
1 tbsp Peanuts
30g bean sprouts